It's easy to make this quick and hearty white chicken chili in a pressure cooker. It tastes great and is ready in no time!
Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 onion, finely chopped. 2 cloves garlic, minced. 2 cans 15 oz each white beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 tsp ground cumin. 1/2 tsp dried oregano. 1/2 tsp ground coriander. 1/4 tsp cayenne pepper. 4 cups chicken broth. 1 cup frozen corn kernels. 1/2 cup sour cream. Salt and pepper to taste. 2 tbsp olive oil. Chopped fresh cilantro for garnish. Shredded Monterey Jack cheese for topping.
Instructions: Set the pressure cooker to 'Saut' mode and heat olive oil. Add diced chicken and cook until browned on all sides. Add chopped onion and minced garlic, saut until softened. Stir in cumin, oregano, coriander, and cayenne pepper. Pour in chicken broth, add white beans, diced green chilies, and corn. Secure the pressure cooker lid and set to 'Manual' mode for 10 minutes. Once cooking is complete, perform a quick pressure release. Stir in sour cream and season with salt and pepper to taste. Serve hot, garnished with chopped cilantro and shredded cheese.
Prep Time: 15 minutes
Cook Time: 15 minutes
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